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Wendy's

450 St. Clair St, Chatham ON N7L 3K7 · Restaurant

28 inspections

  1. Required

    1 infraction

    • General housekeeping is satisfactory s. 7(1)e, f
      • Maintain the premises in a clean and sanitary condition
  2. Required

    0 infractions

  3. Required

    0 infractions

  4. Required

    0 infractions

  5. Required

    0 infractions

  6. Required

    0 infractions

  7. Required

    0 infractions

  8. Required

    0 infractions

  9. Complaint

    0 infractions

  10. Required

    0 infractions

  11. Required

    0 infractions

  12. Required

    1 infraction

    • Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
      • Ensure floors are kept clean and in good repair
  13. Required

    0 infractions

  14. Required

    0 infractions

  15. Required

    0 infractions

  16. Follow-up

    0 infractions

  17. Required

    1 infraction

    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
      • Ensure floors are kept clean and in good repair
  18. Required

    2 infractions

    • Separate raw foods from ready-to-eat foods during storage and handling s.26
    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
  19. Required

    1 infraction

    • Manual dishwashing: Wash, rinse, sanitize technique s.74 / 75
  20. Required

    2 infractions

    • Washing hands thoroughly before and after handling food s.65(1)(e)
      • Ensure employees wash hands before commencing work
    • Sanitize test kit / thermometer readily available for verifying dishwashing and sanitizing temperatures s.75(2)
      • Ensure a sanitizing test kit is provided and used to verify the concentration of the chemical agent
  21. Required

    2 infractions

    • Thermometers used to verify food preparation and storage temperatures; s.33(14)
      • Provide an easily readable, accurate indicating thermometer to check storage
    • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating s.33(2)(b)
      • Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
  22. Follow-up

    0 infractions

  23. Required

    2 infractions

    • Food is held at 4°C (40°F) or less s.32 / 33
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
    • Thermometers used to verify food preparation and storage temperatures; s.33(14)
      • Provide an easily readable, accurate indicating thermometer to check storage
  24. Required

    1 infraction

    • Thermometers used to verify food preparation and storage temperatures; s.33(14)
      • Provide an easily readable, accurate indicating thermometer to check storage
  25. Required

    0 infractions

  26. Required

    0 infractions

  27. Required

    0 infractions

  28. Required

    0 infractions